Real African Dishes: [MC-AllEthnic-Recipes] Thai Pork Dumplings

Sunday, May 29, 2011

[MC-AllEthnic-Recipes] Thai Pork Dumplings - 5g Carbohydrate; trace Dietary Fiber

* Exported from MasterCook *

Thai Pork Dumplings

Recipe By :
Serving Size : 20 Preparation Time :0:00
Categories : LowCal (Less than 300 cals) LowerCarbs
Meat

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
7 ounces pork -- chopped (200 g)
2 tablespoons green onions -- finely chopped
2 garlic cloves -- finely chopped
freshly ground pepper
1 1/2 teaspoons fresh ginger root -- chopped or finely grated
4 teaspoons soy sauce
20 won-ton wrappers
To cook: -- cornstarch, olive oil, 1/4 cup water
To thin: -- Thai Spring Roll Sauce (below)

In a large bowl, mix together the meat, green onions, garlic, pepper, ginger and soy sauce.

Cut out 20 circles from the wonton wrappers.

In a small bowl, whisk the cornstarch in a bit of cold water.

Place a small quantity of the meat in the middle of a pastry round. Moisten the outer edges of the pastry with a bit of the cornstarch mixture. Fold over each dumpling, forming a half-moon shape, pressing edges firmly. Coat each dumpling with oil, using your fingers. Repeat this procedure to make 20 dumplings.

Place a bit of olive oil in a skillet, and fry the dumplings on high heat until they are cooked on both sides. Pour in the water and cover. Cook for 1 or 2 minutes and serve immediately.

Makes 20 dumplings

ChupaNote: used ground turkey and minced it finely. To stretch the meat, add finely minced cabbage and carrots. Also add 1/2 teaspoon red pepper. I saved time by not cutting the wonton into circles, simply folding them into triangles. I put 1/2 cup oil in a shallow ridged plate and dipped dumplings into that before cooking; faster than the handwork. Great way to use up leftovers.

Thai Spring Roll Sauce
2 1/2 cups water
1 cup sugar
1 tablespoon sake
3 tablespoons rice wine vinegar
2 teaspoons fresh ginger, finely grated
1/2 cup carrots, fine julienne
1 teaspoon hot pepper seeds, or to taste
2 teaspoons garlic, finely chopped
1/2 teaspoon soy sauce

Mix 2 cups of the water with the sugar, and boil until caramelized. Deglaze with the sake and rice wine vinegar.

Add ginger, carrots, pepper seeds, and garlic, and let the mixture reduce over low heat for approximately 2 minutes.

Add 1/2 cup water, verify the seasoning and add the soy sauce.

Makes 2 /2 cups
Prep time: 30 minutes

Cuisine:
"Asian"
Source:
"Cooking with Foods that Fight Cancer by Richard Beliveau & Denis Gingras, 2007"
S(Formatted by Chupa Babi):
"May 2011"
Yield:
"20 dumplings"
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Per Serving (excluding unknown items): 47 Calories; 2g Fat (34.3% calories from fat); 3g Protein; 5g Carbohydrate; trace Dietary Fiber; 8mg Cholesterol; 120mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fat.

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0